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CATEGORY CUISINE TAG YIELD
Meats, Dairy Pmonfri1 4 servings

INGREDIENTS

1 lb Fusilli pasta
1 lb Broccoli rabe; trimmed, and
Cut into 1" pieces
=== FOR THE SAUCE ===
1/2 c Olive oil
1/2 c Minced shallots
1 Garlic clove; minced
6 oz Shiitake mushrooms – (to 8 oz); trimmed, sliced
6 oz Prosciutto or similar cured ham -(to 8 oz); cut small dice,
Or strips
1/2 ts Dried hot red pepper flakes (to 1 tspn); or to taste
1/3 c Chicken stock or broth
2 tb Minced fresh parsley
2 tb Minced fresh chives
2 tb Fresh tarragon
=== GARNISH ===
Freshly-grated Parmesan cheese; (optional)
Sundried tomatoes; (optional)

INSTRUCTIONS

Comments: The original recipe title as listed is "Fusilli With Shiitake
Mushrooms Broccoli Rabe And Prosciutto Sauce".
First make the sauce. In a skillet heat oil. Add shallots and cook,
stirring for 1 minute. Then add mushrooms and cook, stirring occasionally
for 5 minutes, or until mushrooms are lightly golden. Now stir in garlic,
prosciutto, and red pepper flakes and cook for 30 minutes, and then add
chicken stock or broth and simmer for 1 minute. For your pasta, bring a
large pot of water to a full rolling boil. When the water is ready, add
your pasta. Remember start your cooking time when the water returns to a
boil, not when you add the pasta. Cook your pasta according to package
directions, after 6 minutes of cooking, add the broccoli rabe to the
cooking pasta. Drain pasta and broccoli rabe in a colander and transfer to
a serving dish. Top with sauce, mixing well. Garnish if desired. This
recipe yields 4 servings.
Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD
NETWORK - (Show # PS-6500 broadcast 06-28-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-20-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.

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